Chicken Meatballs & Spaghetti
MEATBALLS:
- Preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan/convection).
- Place a wire rack on a tray and spray it with olive oil.
- In a bowl, combine all the meatball ingredients. Mix well.
- Scoop a heaped tablespoon of the mixture, roll it into a ball, and place it on the prepared rack. Repeat with the remaining mixture (should make about 25-30 meatballs). Tip: spray your hands with oil or lightly wet them with water to prevent sticking.
- Spray the meatballs generously with olive oil and bake for 25 minutes, or until golden brown. Give them a gentle squeeze—they should be soft!
PASTA SAUCE:
- Heat olive oil in a large skillet over medium-high heat.
- Add minced garlic and onion, cooking for 2-3 minutes until translucent.
- Stir in crushed tomatoes and water, then lower the heat to medium.
- Simmer for 5-10 minutes. Add spices to taste and stir through fresh basil (or dried herbs if preferred).
Instruction
- Cook pasta in a large pot of boiling water according to package instructions. Drain, then return the pasta to the same pot.
- Add the prepared sauce and baked meatballs to the pasta. Toss gently to combine.
- Serve hot, garnished with fresh basil leaves and grated cheese.